Before the late-night travel to the kitchen-grab- late-night snacks. There are fermented foods. Long before the technology of refrigeration. Which made our foods last longer. Fermentation was an ancient technique that was practiced across many cultures, and civilizations, to help make foods last longer. Products like cheese, wine, yogurt, and other international delicacies like sauerkraut and kimchi. Even coffee is bread, ketchup is a product of fermentation.
When it comes to the nutritional benefits, in the case of pickles, sauerkraut, and kimchi, and yogurt. Fermented foods are rich in probiotics aka “good bacteria”, and can help aid in good digestion and strong immunity. So, what other benefits for eating fermented foods, one can get?
- Rich in Vitamins – and other essential nutrients like zinc, biologically important peptides, and enzymes that can help the body reduce fight infection and inflammation.
- Helps aid in gut health – the presence of microorganisms in fermented food like yogurt, even international delicacies like Achara, miso, and kimchi. Helps reduce the number of harmful microorganisms. Overall maintaining a well-balanced gut microbiome.
- Essential nutrients are absorbed faster – Or Bioavailability – the presence of these beneficial microorganisms consume and break down various minerals, other essential nutrients, and even complex carbohydrates. Through metabolizing process. Breaking them down into simpler forms. Making it easier for the body to absorb the gut.
- May help aid in heart health. – fermented foods are not just rich in probiotics. But they are also rich in fiber. Reducing the spike in glucose levels in the blood. Thus – reducing the chances of heart attack and heart-related problems like high blood pressure.
But take note, while they may taste good, well for some anyway. But be cautious if you are or at least someone you know, that are immunocompromised. Specifically, those who are ill. Also eating fermented foods can cause bloating and flatulence. So it’s best to at least seek the advice of a board-certified physician/dietician or nutritionist. Lastly, it is better to read nutritional labels. Because not all fermented foods are created equal. Some may contain a much higher sugar content.
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